This week blew by so fast. We accepted an offer on our house and went into full house hunting mode. This is in addition to all of us fighting off a cold and then me hurting my foot. Gah. I woke up Saturday and realized I hadn’t even thought of what to make for my recipe on Monday.

At first I was thinking calzone but then I was pinched for time since we decided to make an offer on a house and I thought. Ok, garlic bread time. Garlic has amazing health benefits and it makes everything taste amazing.

Now, I have shown this recipe in a loaf format but I’m going to recommend that you make rolls. Seriously, if you make it in to a loaf the center will be very soft and squishy and it will take FOREVER to bake. I put this in the oven for over 1 hour and 30 minutes and it still needed more time. This is the first time I tried it as a loaf and it just did not work.

So, make rolls and roll them into 1″ balls. You will get rolls that are slightly crispy on the outside and soft on the inside. The neat thing about this dough is that you can actually knead it.

I have had numerous people try this recipe and it has been hit or miss. Some people can make this recipe as is and it comes out perfectly. Some need to add more tapioca flour to get it work( I recommend 1/4 cup at a time until you get a dough). Some need to use a food processor or kitchen stand mixer to get the dough to come out.

There are a lot of factors that go into baking: 1) your oven 2) your altitude and humidity and possibly even the flour you are using. I only use Bob’s Red Mill Tapioca Flour in all of my baking. I would consider this recipe to be an advanced cooking level recipe and you will have to watch the video to make sure your dough looks similar to what I have shown. I know this is my pretzel recipe but it’s the recipe is very similar.

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I just made these. They tasted very good to me. I had to use arrowroot as that’s what I had and I read the arrowroot and tapioca are the same things. My inch inch balls stayed at one inch balls and nothing spread. I will try to make these again but make them larger so that I can have a roll.

Thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you!

Just made these and they are amazing!! Was a little unsure at first when I added the tapioca flour to the oil / water / salt but I persevered and I’m so glad I did!!

Are these supposed to be gooey on the inside? I made into 1-2″ balls and they are very crunchy on the outside, but gooey (seems almost not cooked all the way) on the inside. The 2nd time I’ve made them and they turn out the same way. Love the taste, just can’t get past “gooey” bread. Any ideas?

Loved this. I made it with a chia egg and it still worked well, but I did have to stll bake them for close to an hour (I am not sure they ever really get totally cooked. My toddler who is on a crazy allergen diet really enjoyed the texture. I might try making it into a pizza crust which I think would help with bake time.

Looks amazeballs! Mmmmmmmmmmm. . . . . . . . . . I know it will go over really well with my bread-loving crew here! Any way I can substitute arrowroot flour for the tapioca? I am not too familiar with tapioca, and have arrowroot in the house right now. Thanks! 🙂

I wanted to try this bread but I am confused! You say to pinch 1″ and roll into a ball, does this mean you get garlic ball rolls instead of one big piece of bread like the picture? Sorry if this is a silly questions – love you website!!

Ok so I just made these… I LOVE THEM! I made them as the little rolls. But they browned really quickly on the outside and were still gooey on the inside. My husband doesn’t like the texture of gooey anything. So should I be cooking them at a different heat for the 1″ rolls in order to get a different texture? Or is it in how I mix them?

Hint: They say that asian grocery stores carry tapioca flour dirt cheap. Many also carry rice flour noodles and a tapioca starch sandwich wrap. I have both the noodles and the sandwich wrap (you soak it in warm water for 10 seconds before wrapping your sandwich) I haven’t looked for the starch yet.

This looks amazing! Any idea how many carbs might be in a roll with this recipe? I am Hypoglycemic as well as Hypothyroid and really have to watch my carbs. I have many food allergies and I am off grains due to inflammation. I really do miss bread. I think this is going to be awesome!

I want to try your garlic roll recipe but was wondering can I make these in advance. If so should I cook them and save them for when I need them or should I just make dough and save until I am ready to use it

if someone is looking to make these, they should know not to stop after adding the tapioca flour, because I almost did. After adding the tapioca, the mixture literally looks like oily putty.. but I continued and I’m glad I did. Mine were a little bit gooey on the inside as well after they were done. Still tasted yummy though.. great flavor

seriously the BEST paleo bread I have made. We loved it!! I am constantly trying new paleo recipes and this one didn’t disappoint (like so many of them do). Can’t wait yo make it again and again! Thank you!!

Hi! So my garlic “rolls” have been baking for almost 30 minutes and have not grown at all – still the size of the 1 inch balls! more like garlic “cookies”, not rolls – I followed directions exactly – did everyone elses’ rolls grow/expand in the oven?

Sometimes mine don’t grow very much either. You might have had a touch too much flour in them – measuring tapioca flour is a nightmare for me since it flies all over the place. Just pull one out and make sure it’s not gooey in the center.

Just made these rolls to go with a potato soup and they are delish!!! Love the italian seasoning dash of flavor. I substituted Arrowroot Flour (Bob’s Red Mill), as I didn’t have Tapioca Flour. Thanks for the great recipe!

Hi Doni, tapiocaflour is sold in toko’s in Holland and Belgium. Its somewhere next to ricenoodles and riceflour usually. And its, as opposed to arrowroot here, really cheap! Changed my life , really, when I figured that out (I’m Dutch, but living in Antwerp) – all of a sudden there’s bread, and pizza, and flatbread, and tortilla’s you can easily make within reach!HOpe you’ll find it soon!

Any advice out there about step five?? I ended up with the tapioca separating so I ended up with a white chunk in a pool of oil. The only want I could get it to take the egg and coconut flour was to use a hand mixer…..but then the WHOLE mixture was in my beaters and oil was all over my kitchen. After picking all the dough out of my beaters I had something that formed balls. Never got to put in the Italian seasoning or the garlic 🙁 everything solidified so fast.

This was an absolute disaster…… No rising at all. Olive oil did not blend with water and tapioca flour.. All I got was little rubber balls in the oven. Where is the yeast component to allow the bread to rise???? BEWARE!!!!

I love the flavour…. But I don’t know what went wrong with the texture…. I could not possibly pinch the dough and make small balls, it was too liquidy, so I put it in muffin cups and baked it in the muffin tin. I tested it after the recommended time and it wasn’t done on the inside, so I stuck it back in for a total of 1h. It still has gloop on the inside and on the top and bottom of that gloop there are air bubbles. So it’s crust-air-gloop-air-crust. I love the crust. ehehe the olive oil adds a great flavour. I just wish it would bake…. I don’t know how much more flour I was supposed to add for it to be the right consistency. Should I add more tapioca or more coconut? And then even when I do, I just don’t want to have more gloop inside. If I add, I would like it to bake… do you think it would…? -Thank you

In the ingredient list the Tapioca is listed at 3/4 cup, but here in your comment it sounds like the starting amount is supposed to be 1 1/2 cups. 1 1/2 cups sounds right to me since when I made these the tapioca/liquid mixture was completely runny. Not at all doughy like in your pretzel video. Can you please clarify the amount?

I made this a couple nights ago. I was discouraged after adding the tapioca but am so glad I persevered! I will cut the olive oil next time and I used 1/4 tsp garlic powder instead of fresh and it worked. I made very small rolls and after 30 minutes turned the oven down to 300 to cook for another 40ish minutes a nd were still a little gooey but definitely edible. These were so good and definitely satisfied a desire for bread! Thank you so much for the recipe!!

I tried making this tonight to go along with supper and once I added the tapioca flour to the pot, once it had boiled, it turned into a yellow gloopy mess. I let the mixture come to a full boil before taking off the burner and adding in the flour. Not sure what happened but it looked like dried up yellow glue. it didn’t look anything like your video dough looked. The olive oil wouldn’t incorporate into it at all. I live in Canada and its cold here right now. Does that make a difference?

No, I didn’t try that. I got fed up and threw it all out, LOL!!! When I add the flour it instantly congeals and goes into a yellow goopy ball, there isn’t any working with it at all. You can pick it up with the mixing spoon as one big mess. I’m going to try again and use more tapioca flour.

It looks like that at first but if you keep going, it all works in together. Especially once you add the egg. Grain-free baking sometimes starts out weird but usually if you make it to the end, it comes out well! 🙂

Wondering if you could tell me what difference the altitude we life in might make for this recipe? We are at 3,800 in altitude. It’s not until we lived here I realized all baking has been diff, but don’t know what might need to change on this one & id LOVE to try it out soon!
Thank you 🙂

I just made these as little rolls and they are amazing! I doubled the amount of garlic though and they turned out great! First coconut flour recipe i have tried that has worked! very impressed! My hubby thinks they are fabulous! I think next time i might use less salt as for me they were a bit too salty but hubby liked that about them lol! great recipe, thanks for posting! 😀

Hello….I tried the garlic bread recipe and once I got everything kneaded together I was relieved I saw “dough”. I cooked them for 40 minutes at 350. The finished product looked great…gooey on the inside….when I tasted them all I could taste was coconut and couldn’t taste the garlic…. Is the coconut flour necessary??? Could I replace it with the tapioca flour? I will try adding more garlic next time.

Just tried these and they were delicious! Great texture when they were right out of the oven – crispy on the outside and gooey inside. Small balls are definitely the key. But, I put them in a plastic container and went back later to eat one, and they were soggy. Any storage tips? And can I freeze these?

I made these tonight and they were delicious! Didn’t have Tapioca so I used Arrowroot instead. I Added about a TBS of minced garlic, 1/4 cup of Almond Flour (to cut the taste of the coconut), 2 tsp of Nutritional Yeast (for a cheesy flavor) and 1 tsp of baking powder. I can’t wait to make these again!
Thanks for the great recipe!

Kelly, it’s great that you take the time to respond to all these commenters! Anyway, I made these yesterday. I think I faced the same problem as many other people who tried make these rolls. After mixing the tapioca flour to the oil, the dough became really solid and gummy and it became hard to incorporate the coconut flour. (I did watch your pretzel video and it seemed like it was easy.) Couple of questions: 1) Why is it necessary for the oil to be hot? 2) Am thinking of incorporating the coconut flour earlier, with the hope that it will mix with the tapioca better. Would that work? I really want to get these right! Argh!

Do you think this would work better with baking soda or powder? I have gotten the same gooey insides and hard crunchy outsides discussed in other comments. It was like no matter how long they cooked, they refused to bake! Just wondering what your opinion would be? Considering some future experimentation!

The dough is a really great consistence for kneading, and it cooks so pretty on the outside, it just stays gooey on the inside, like home-made play dough consistency. I haven’t retried the recipe, but I will let you know the results when I do!

These are fantastic! Garlic bread was one of my favorite food pre-health problems. It’s so fun to have it back as a treat! I would definitely tell everyone to measure carefully and keep going! The tapioca and olive oil didn’t mix very well for me at first, but I have used tapioca starch before and I knew if I kept going it would get better. It ended up becoming a good knead-able dough. I slightly flattened my dough balls so they would cook through the center. They turned out so good – crispy on the outside, soft in the middle, with a nice balance of flavors! Thank you for creating this recipe!

I’m going to try making this garlic bread in a bundt cake pan. I have a vintage glass plain bundt cake pan. I was thinking that it might be real nice to slice this way, and it will have NO center to cook, which you say that is a problem in cooking if it is a loaf. I just love experimenting in my laboratory…I mean kitchen. 🙂

I made this stuff earlier. It turned out tasting pretty good, although the texture came out really strange. Before baking, it was a really sticky goop-like texture, so I wasn’t able to “knead” it into rolls – I just spread it out like a square pizza crust or something… So yeah, pretty good stuff, but I’m not sure what I did differently, ‘cuz I followed the recipe to a T.

Hi Kelly! Thank you soooo much for this wonderful bread! I have something maybe curious or valid to note:
My friend and I made this bread a few days apart. I am in Germany and she is in the US. We both used exactly the same ingredients (but locally bought, of course). I made 3 smaller long-breads like small subs and she made 1 whole unit like you. Mine were perfect: crusty outside and a little bit smooth inside, definetely a hit. On the other hand, she said she got a kinda gooey outcome. I believe there’s definitely a long list of variables and I told her to make it again rolling smaller buns.

Even after watching the video and feeling confident this would be a quick and easy recipe… My dough turned out a gummy mess that with even another half cup of coconut flour would still not kneed without sticking all over my fingers and hands. I used half and half ghee and coconut oil because I don’t use butter. Has anyone experienced a problem with these oils for this recipe? They usually work in other baked things fine. Also, is there a reason for no baking soda or powder like you have in your pretzel recipe? Thanks!

You don’t need a leavening agent with tapioca flour. I’m sorry it didn’t’ work for hun. There is some tips in this post about adding additional tapioca flour if you don’t get a dough. I’ve used both of coconut and ghee and had no issue. It’s really just a tricky flour to use and the brand you buy affects how it will come out.

Hi Kelly,
I’m doing the low carb thing. I’m hopeful that this recipe will fit my needs because of the use of coconut flour. Would you happen to know how many carbs per bun? I cannot substitute almond flour due to a nut allergy, so my options are limited. Thanks!

I don’t know what happened. I followed the directions exactly using the same ingredients. I omitted the garlic though. I have an internal oven thermometer because the gauge on the outside isn’t very accurate.
From the outside,these looked beautiful. The insides were completely raw.
I’d say the crust was done (nicely browned) after 35 minutes and I pulled one apart to check. Gooey inside,but a congealed goo. The top came off in one intact little flying saucer shape. I ate the top that I had pulled off. DELICIOUS!
Anyway, I put them back in the oven (including the topless one) for 8 more minutes .
Still gooey. Another 5 min, gooey. I think I did this 3 more times. The middle never really cooked. A very rubbery intact blob, that came out as one piece as well. Very oily.
Anyway, I wanted to pass this along. I do agree that it will probably work better as a pizza crust or even naan.
Thank you. This had a wonderful flavor and I’m going to keep trying it until I can get it right.

I’m gluten intolerant so I’m trying to stay clear of grains because even though I purchase so called gluten free foods I still have a problem breaking out over 60 % of my body. I’ve lost over 36 pounds out of fear of eating or drinking the wrong foods ,Out of all of the different bread recipe’s so far I have only found ONE that really taste good which was a biscuit recipe that I added and omitted some ingredient’s from it’s original recipe. I just finished mixing up your recipe and It’s in the oven right now, I decided to make it in the shape of loaf bread, I ‘m praying that it turn out well because right now I’m craving a sandwich LOL. Will get back with you to let you know the results.Thanks again for the recipe,( feeling optimistic right now.)

To be honest this was not what I expected, I liked the fact that the out side was crunchy, but Once I cut into it the inside looked too doughy, It tasted too Gooey, maybe too much oil I thought,so I cooked it a little longer. then I sliced the entire loaf and laid the slices on foil and put them in my toaster oven hoping that the inside would get dry and have that toasted taste, It never happened. Thanks anyway Your efforts are appreciated… So back to the drawing board I go, I’m not giving up, I will find a good recipe for grain free sandwich bread.

I ended up putting the tapioca dough in a food processor to help with the mixing. It was a scary situation and I could be heard muttering, “I will be throwing this out later….”. Then I threw it back in the bowl and took a spoon and a fork and cut and mixed with that. Threw some more flour on the counter and kneaded, adding more flour until it was manageable.

Hi Kelly, I would like to THANK YOU!!! this is the best garlic bread roll recipe. The dough always comes out different for me which i have learned to adapt. We use it for our “hamburger buns” and for our sandwiches. We have been on the Paleo diet for 6 months and this recipe totally saved my husband from going insane without “real” bread….sooooo THANK YOU!!!

These are delicious!! I have used the dough to make a sweet treat as well. I substituted coconut oil instead of the olive oil (which I actually don’t use anyways I use avacado oil), didn’t add the garlic or italian seasoning. Once they dough was rolled into balls I rolled them in coconut palm sugar & cinnamon. MMM they taste like mini donuts but way better!!

Why is gluten free bread so difficult for me? I am ever so hopeful with every new grain, dairy, and nut free bread recipe, but I just cannot seem to get it right. I tried this recipe in batches, as I’ve learned to do with gluten free baking but I just baked uncooked rolls each time. My dough was very sticky, too much to even try to get on the parchment paper, so I used a tiny bit of oil to help and pressed these out very thin to help the middles finally cook. I did get some edible little flat biscuits to eat, but what is the SECRET to Gluten Free Bread Baking? Many thanks!

This recipe is damn good!!! It came out almost perfect on my first try. The dough was a tad oily and the bread came out a bit moist in the middle. Should I add a bit more flour next time or increase the baking time? I wonder if I could use this as a pizza crust. The flavor was so good!!!

My first batch didn’t come out so great…..my second one came out so good! I didn’t even change anything so idk what happened lol! Delicious!!!! One question though: They do come out a bit oily, instead could we add more water and less oil? Would it change the texture of the bread?

OMG! Just made this recipe into a flatbread and it was the best flatbread I have tasted in a very long time… I have your cookbook and love and make your coconut cinnamon cereal weekly ( addicted to it)

We are “socked in” here in NM. Governor has declared a state of emergency. This is the DESERT!!!! The snow is so high that it is ridiculous! I do not have any bread or eggs in my pantry….. I came across this recipe and thought, ‘why not?’. I followed the recipe except I used 2 TBS of carton egg white with 1 TBS of applesauce instead of the egg. Cooked for exactly 30 minutes and waa laa!!! Beautiful!! I would have never tried this recipe if I hadn’t gone looking for a bread recipe that would acommodate my lack of supplies. This will definitely be a regular for my family. Now…. as soon as I can, I will go shopping and get some eggs……

I had great success with making this garlic bread! I highly recommend watching the video you suggested. The only change I made was adding the coconut flour before the egg. Plus, I formed them into biscuits rather than rolls. They were delicious topped with avocado and a fried egg.. yumm! Thank you for the recipe!

Bless You Kelly!
I am just starting down this no wheat path, and your recipe is one of the first I’ve tried.
I only had tapioca pearls, so I substituted brown rice flour and flattened it into the pan.
Turned out almost like a garlic hoecake, but at least I’m not completely breadless!
Thank you!

Hi
I tried to make this today. My mistake was not doing 1 inch rolls. I did it as a roll. Took forever and still very soft from inside, and mine didn’t rise. It looked like a Mimi roll. LOL. Any ideas? Should I add baking powder? Should I have added yeast? Should I left the dough sit a little? Other than I should have watched the video and making 1 inch rolls. I’m excited to try again

I really wish I would have read your narrative before making into a loaf because as you CLEARLY stated, the center didn’t cook but WHOA!!!!! This recipe is AWESOME!!! Thanks so much for sharing!!! Can’t wait to try other recipes!!!

This garlic bread was a horrible waste of ingredients. It was a gelotinous mess. And why do you say to bake it on a greased baking sheet? The oil just oozzzzzzes out of it. A 1/2 cup with such little ingredients? It’s disgustingly oily. I went back and read the blog before the receipe again. I guess I should of tried adding more tapioca flour, but I figured if you were putting your receipe on the net it was already tried and true. I was wrong. Very disappointing.

SO thanks to your amazing recipe my allergic to the world son can now have bread with some meals. This is the best. At first the egg would cook on me. I had to learn to walk away from the dough and let it cool down. I’m still learning to cook for him after 3 years of doing this.

I make a version of this quite often now – as my husband is a diabetic, and “normal” bread makes his blood sugar soar!!!

He wanted something he could dip into a stew or soup, and just recently I have started making this in a long sausage shape so he can dip in oil and Dukkah, and he loves it!

My variation is; I only use 1/3 cup of olive oil and leave out the garlic and herbs as he just doesn’t want those flavours. I have found it is really important to leave the mix for about 5 mins with the tapioca or arrowroot (which is what we can get here in Australia), before adding the coconut flour, and mine don’t rise or spread out, but I just divide the mixture into 6 and make round or long rolls – and they have not failed me in the baking as yet!!

I guess I”m confused..When I added the coconut flour, it was still very wet so I added more until I could knead it. I followed the instructions saying to roll them into balls and place on cookie sheet. Was I supposed to place them together touching? Mine turned out to be little round balls. Doesn’t look a thing like the pic. Help!!

I made the Garlic Bread Rolls from your “Paleo Eats” cookbook and it was so easy. They are so delicious that I don’t even want to share with anyone else; I want to hoard them all to myself. I’m thinking of getting some kind of dipping sauce for them. They are incredibly delicious and I am so grateful you created this recipe!!

Hi. Third time I have made this now and it’s amazing. I use it to make a naan bread to go with the curry. Doubled up on the ingredients and it makes a bread about 10mm thick and about 250mm round. Cooks perfect on greaseproof paper if you turn it about 30 minutes in. Sprinkled coriander leaf on it 10 minutes before taking it out. Perfect. Thank you so much for this recipe.

On my second attempt and this one is a bigger train wreck than the last. The sad thing is, the smell and flavor are spot on, but the texture is….I can’t even describe it…..stringy, sticky, greasy, soupy. So much promise here. I can’t rely hit or miss recipes with a hungry family waiting to eat, but I can’t help thinking this could be perfected.

Have you tried cassava flour in place of the tapioca flour? To me the tapioca flour is the problem child. Anyway….thanks for the start. 🙂

Hi Kelly, I am trying to do the rolls which look so amazing but am having troubles with the quantities. I always have with US recipes which are in “cups” (here in Italy it’s always grams), and even if I bought those plastic measurement cups on Amazon, still it won’t work. Could you please tell me the equivalent in grams of the ingredients? With 3/4 cup of tapioca the mix was as runny as water… and even after adding twice or thrice the amount, plus even more coconut flour there’s no way I can knead it! You could help me solve a big problem because lots of Paleo recipes are US, so thank you in advance!!

I followed the directions, but ended up with a lump of gelatinous and group sitting in oil. 🙁 is there something you can suggest? I kept trying to mix it thoroughly but it wouldn’t incorporate. So I poured off some of the oil and continued moving forward. Hopefully this will be something edible, but possibly not.

The loaf in the picture is bigger than a 1″ piece of dough. I also watched the video on you tube and it shows how to make pretzels. I made it but somewhat disappointed. The finished product is a bit mealy…..grainy. I will try this again but will add some yeast.